12" (2 person) Pie cooked in the tradition of early 20th Century Italians in New York City with Coal as our oven's heat source. Our Dough is cold fermented for 2 days. Imported Italian Tomatoes Hand-Crushed, seasoned to hold up to the coal. Our Cheese is blend of Mozzarella and Provolone, sourced from Wisconsin. Coal burns at around 1000 degrees. Our Pies are "Well-Done" with our Signature Char. We do not recommend, nor will we refund, well-done or light cooked (under cooked) requests. We will do our best! Most of our Pies are finished with a drizzle of Roasted Garlic Infused Olive Oil and a kiss of Fresh Basil.

Our Family Recipe from the Rochester/Buffalo area, cherished by friends and family for almost 40 years.